Birch sap is what our native nature generously shares with us in early spring. Kvass from birch sap recipes help restore strength after long winter, returning to our body, exhausted by vitamin deficiencies and depressive fatigue, the strength to live and enjoy the coming sunny days. It is unnecessary to talk about the usefulness of birch sap, but there is a drink that is not inferior, and even superior to the sap itself in terms of the amount of organic acids, vitamins (especially group B), calcium and magnesium, phosphorus and, moreover, is perfect for people on diets and trying to This will preserve and increase your health: the calorie content of such a drink is no more than 30 kcal per 100 grams. This drink has been known since ancient times and is called birch kvass.

The collected birch sap is filtered, removing small debris that invariably ends up in the eggplant when collecting the sap, poured into 3 liter jars, adding 1 tbsp there. sugar and raisins and leave for a day in a warm place (for example, in the kitchen), covered with a linen napkin. Slightly fermented juice can be removed and stored in the refrigerator, drinking 1 glass per day. It’s enough to drink this drink for 2 weeks to feel that life is still a damn interesting thing!

If this “daily brew” is left for 3-4 days in a warm place closed jar, then it will turn out the best real kvass- a fermentation product, the advantages and benefits of which will be immeasurably greater than those of “daily kvass”. This leavened-classic drink does not need any addition. more sugar or raisins, and you can drink it for almost a whole year, make delicious okroshka with it and use it in medicinal purposes not just inside.

Important! Such kvass should be stored in a closed container, without access to air and always in a dark, cool place.

Birch kvass fermented in a large 50 liter bottle should be stored in the same way. with a wide neck. A wide neck is needed in order to remove the whitish film that forms on the surface (like on cucumbers). To improve the taste of bottled kvass from birch sap, and at the same time to enrich it with vitamins, not only a full bag of raisins, but also 8-10 lemons, finely chopped into juice along with zest, will help. This kvass sours quickly, literally in 5-7 days. All that remains is to pour it into jars and bottles, seal it tightly and take it to the cellar, at a temperature of 5-10*. Kvass preserves itself - there is more than enough carbon dioxide in it.

Recipes for making kvass from birch sap are so varied that you simply can’t get tired of this drink! In addition, it contains only 1.25% alcohol, less than kefir, so even children after one year can drink it. For children, it is still better to sweeten kvass: for 0.5 liters - 1 teaspoon of sugar or honey, if there is no allergy, this is quite enough.

For gourmets, there are recipes for making kvass from birch sap that are more complex, but more refined in taste. For example, like this:

Recipe for kvass from birch sap with raisins

We will need:

• 10-15 liters of birch sap filtered through fabric;
• 100 pieces of raisins;
• 3 cups sugar;
• 1 cup fresh or pickled cranberries;
• 10-15 mint leaves (it’s good if it’s a sprig);
• 2-3 cloves;
• thin rubber glove;
• 15-20 liter bottle.

Kvass from birch sap with raisins:

1. Heat the juice until room temperature.
2. Place mint leaves and cloves at the bottom of the bottle.
3. Add mashed cranberries with a glass of sugar to mint and cloves.
4. Pour in all the raisins.
5. Fill the bottle halfway (5-7 l) birch sap.
6. Shake until the sugar dissolves.
7. Add the rest of the sugar and add the remaining juice.
8. We pull a rubber glove over the neck of the bottle and wait for it to inflate with fermentation gas.
9. We put the bottle with the “welcome” glove in a warm place and wait for the glove to deflate.
10. Now the fermented kvass can be carefully strained (you can simply use a fine sieve) and poured into jars or bottles.
11. We carefully seal the jars or bottles and send the kvass to ripen in the cool for about two weeks.
12. After the allotted time, the drink can be enjoyed as in pure form, and in cold soups.

Advice! To make kvass from birch sap of really high quality, it is advisable to find a glass bottle rather than a plastic one - plastic can spoil the taste of the final product.

Kvass from birch sap with bread

We will need:

• filtered birch sap – 10 l;
• loaf rye bread– approx. 1 kg;
• granulated sugar – 400-500 g;
• raisins - a full handful;
• coffee beans - a full handful;
• 1/2 tbsp. fresh frozen berries black currant or 10-15 dried leaves;
• 15 liter bottle

How to make kvass from birch sap:

1. We cut the bread and dry it into crackers (you can do it on a baking sheet without oil). Fry the coffee beans until black in a frying pan without oil.
2. Place the cooled crackers and coffee beans into the bottle.
3. Add all the sugar and raisins.
4. Add currants or their leaves.
5. Heat 2-3 liters of juice to 40-50* and pour it into the bottle.
6. We tie the neck of the bottle with a linen napkin or gauze in several layers.
7. Let the starter ferment for one day.
8. After 24 hours, shake the starter well and add the remaining birch sap.
9. Cover the neck again with a napkin and leave in a warm place for 3-4 days.
10. Strain the settled kvass and pour into small containers for storage in a cool, dark place.

Advice! It is best to store the juice not used on the first day in the refrigerator, and slightly warm it to room temperature before adding it to the starter.

Important! To those who are loose nervous system, such kvass is simply necessary! Also, this kvass is especially good for those who suffer from low acidity, as well as those whose hearts “play tricks” and their blood pressure “jumps.”

Recipes for kvass from birch sap with honey

For this recipe, freshly collected juice, cleared of small debris, should stand in the house for a short time (2-3 days).

For kvass made from birch sap with honey we will need:

• 10 liters of settled juice;
• 1200 g thickened honey;
• 50-100 raisins;
• plastic bottle 15 l.

Recipe for kvass from birch sap with honey:

1. Pour all the ingredients into the bottle at once.
2. Seal the bottle tightly and place it on its side.
3. When the bottle swells and becomes completely solid (3-4 days), open it with caution, gradually releasing the fermentation gas.
4. We filter the fermented kvass and pour it into convenient jars and bottles, seal it tightly and put it in a cool place to “reach”.
5. This kvass is completely ready in 1.5-2 months, but you can drink it right away.
6. If you notice signs of vitamin deficiency and severe loss of strength, then you should not let the kvass sit for 2 whole months!
7. Take 1 tbsp. pureed cranberries, pour it with a glass of fresh honey birch kvass and drink in one gulp. Every day – one glass.
8. This “compote” will not only quickly quench your body’s thirst for vitamins B and C, but will also help you get out of winter depression as quickly as possible and minimize the risk of spring diseases.

Important! In this recipe, honey can be replaced with wax (remaining after boiling honey from honeycombs liquid product). The main thing is not to overdo it, otherwise the kvass will become bitter. Calculation: for 10 liters of juice – 200 g of wax.

Kvass from birch sap with barley

This recipe will appeal not only to people who want to quickly “recover,” but also to diabetics. By stimulating the regenerative processes of the entire body, this barley drink remarkably quickly lowers the level of harmful cholesterol, providing not only tangible benefits cardiovascular system, but also gradually lowering blood sugar levels.

We only need two products:

• birch sap itself (filtered) – 3-5 l;
• roasted barley – 1 cup.

Kvass on birch sap with barley:

1. Fry the barley (preferably unpeeled) in a frying pan without oil. The darker the color of the grain, the more rich in taste the kvass will be; roasted barley to the state of “black coffee” will give the kvass a light, pleasant bitterness.
2. After letting the birch sap sit for a day or two, add the cooled barley and sugar and, screwing the lid tightly, “forget” about the bottle for 10 days.
3. We filter the resulting barley kvass, bottle it and put it in a cool and dark place.
4. If there is no desire to filter the kvass after ripening, the barley can be dipped into the juice in the form of a sachet - a small fabric bag.
5. This kvass is not only a joy for the heart and blood vessels, it is also beautiful cosmetic product: it strengthens gums, tooth enamel, nourishes hair roots, improves complexion. By optimizing metabolic processes, this drink prevents the proliferation of pathogenic flora in the intestines and accelerates weight loss, including the natural diuretic process. To enhance the removal of water, you can drink this kvass with lingonberries, or add a handful of lingonberry leaves to the “fermentation tank”.
6. Birch kvass fermented with oats, wheat or rice is no worse in properties. The cooking recipe does not change at all.

Advice! Since there is no sugar in the recipe, fermentation will take longer, but if consuming sugar is not contraindicated for you, add 1/2 cup to the wort granulated sugar, this will shorten the cooking time healing drink for 2-3 days.
If you wish, you can add a few raisins and bread crumbs, but this is not at all necessary - kvass will ferment perfectly on grain.

Kvass from birch sap with dried fruits

It's almost national drink south of Russia! It is extremely easy to make, has a wonderful refreshing taste and perfectly quenches thirst on hot summer days.

We will need:

• 5 liter bottle;
• freshly collected and filtered birch sap (3-4 liters);
• raisins - approx. 1 glass;
• dried fruits – 800g - 1kg.

How to make kvass from birch sap:

1. We put raisins and washed dried fruits into the prepared bottle at once. We make several small holes in the lid of the bottle for gas to escape. Fill the fruit-raisin mixture with birch sap, screw on the lid with holes and leave to ferment in a warm place.
2. As fermentation progresses, shake the bottle vigorously 2-3 times a day. Fermentation continues for at least a week!
3. After the end of ripening, the finished kvass must be strained, discarding the raisins and dried fruits. Pour the saturated with organic acids healthy kvass in smaller containers and leave until hot days in the cellar or refrigerator.
4. This kvass can also be varied by adding bread and sugar, lemon zest and yeast, in which the fermentation process will go much faster, but then the subtle fresh “spirit” of birch sap will be lost and the drink will acquire the taste of ordinary bread kvass. Of course - delicious! But, alas, it’s not the same...

Advice! The dried fruit mixture can be replaced with prunes or dried wild pear.
Many people believe that only juices infused with these dried fruits without apples, dried apricots, etc., they have the right to be called real birch kvass!

Important! Before you start “loading,” dried fruits must be washed (but not soaked!) in hot water.

All the recipes for kvass made from birch sap proposed here have one essential detail: they do not contain yeast. This - pure product, fermented without additional process catalysts, this is what distinguishes it from birch mash, which is often passed off as kvass with yeast. However, real kvass is not inferior to light mash in terms of the amount of lactic acid, and even surpasses it in the content of many vitamins and microelements. It’s a pity that such a “magical” drink can only be stored for six months or a little longer. The further fate of birch kvass after six months is sad - it turns into vinegar.
It can also be “helped” to turn into vinegar by loosely closed lids, direct exposure to light rays and excessive heat.

Important! To preserve the properties of the drink, you must follow basic storage rules, the main one of which is that open kvass should be drunk no later than two days later!
To do this, it is poured into small “containers” and stored, after opening, in the refrigerator, tightly wrapping the lid.
If you want to sweeten the kvass, then this should be done immediately before use, adding sugar to a glass, and not to a whole “container”.

Previously necks glass bottles with kvass, they were dipped into boiling wax or sealed with liquid wax, excluding the slightest ingress of air. Maybe it makes sense to return to the ancient practice, since we just can’t part with the ancient habit of drinking birch kvass to stay healthy, beautiful and cheerful? And also - grateful to our native land for this amazing gift - birch sap!

How to prepare kvass

birch sap kvass recipe

1 l 300 ml

10 minutes

25 kcal

5 /5 (1 )

Kvass was prepared and drunk on our lands many centuries ago. It helped quench thirst and restore strength during work, as it contained many vitamins. Especially if we are talking about birch kvass.

Today, kvass from birch sap is very easy to prepare at home, since you just need to mix the ingredients and wait for it to ferment. But before you get started, it’s better to learn everything about the properties of kvass made from birch sap, because not everyone can drink it. It is better for children and pregnant women not to consume it, as the fermentation process can have a bad effect on the body.

But if we talk about its benefits, it is difficult to limit ourselves to just one thing. This kvass is useful for vitamin deficiency and fatigue, improper functioning of the stomach, fatigue and weak immunity. If you still doubt whether you need to cook it, then read how easy it can be done and cast aside all doubts.

Kvass from birch sap with dried fruits

Kitchen appliances and utensils: funnel for liquid, plastic bottle, spoon.

Ingredients

Cooking process

Video recipe for making kvass from birch sap with raisins

Watch this short and clear video to understand how to make kvass from birch sap. The man cooks easily and quickly, explains the main nuances and leaves no questions about how to make kvass from birch sap.

Birch kvass. The simplest recipe.

Since ancient times, kvass has been the most popular drink Russian cuisine. However, not many people know that kvass can be prepared using natural drinks. Birch sap is perfect for this, because it does not lose its beneficial properties during the preparation process.

https://i.ytimg.com/vi/U003uAa-guc/sddefault.jpg

https://youtu.be/U003uAa-guc

2017-04-19T10:46:59.000Z

Kvass from birch sap with honey

• Cooking time: 30 minutes.
• Number of servings: 1.9 l.
• Kitchen appliances and utensils: pan, funnel, plastic bottle, knife, cutting board.

Ingredients

Cooking process

Video recipe for kvass made from birch sap with honey

This video presents several recipes for kvass, including kvass made from birch sap with honey. You will find its recipe at the beginning of the video, and then you can watch it if you are interested in how else you can prepare kvass.

Homemade kvass. Branded recipe from birch sap.
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Many people know what kvass is and love it. But few people know that you can make kvass with birch sap! Kvass at home is usually made with yeast, but this one signature recipe is good precisely because kvass is prepared without yeast. Natural fermentation of birch sap and fruit occurs! Kvass is of excellent quality, is well stored in a cool place and perfectly quenches thirst in the summer! Kvass retains all the vitamins and microelements contained in birch sap. Birch kvass - This is a miracle drink!
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What can you add to your home birch drink?

The most common additive is raisins, or other dried fruits, for example, dried apples, and I will give you this recipe. They create excellent conditions for the fermentation of barley and bread. Citrus fruits will enrich the taste of kvass and fill them with vitamins, coffee beans, mint, rose hips, honey and various herbs.

Kvass from birch sap - a classic recipe

The classic version of cooking on bread is how the drink was prepared in the old days. A minimum of effort is required, and the technology is 100 percent proven for centuries.

Take:

• Juice – 10 liters.
• Rye crackers – 200 gr.
• Oak bark - ½ cup.
• Dried berries – 300 gr.

How to do:

Pour 10 liters of juice into oak barrel. Place 200 grams in a fabric bag rye crackers. The bag should have a long rope so that it can be easily pulled out later. Two days later, when fermentation begins, add 300 grams to the barrel. dried cherries, half a glass oak bark and a few stalks of dill. After two weeks, the drink is ready.

Recipe for kvass with raisins at home

Next home recipe, my mother loved him extremely.

You will need:

• Birch sap – 2.5 liters.
• Sugar – ½ cup.
• Coffee beans - a handful.
• Black bread - 2 pieces.

How to cook:

Pour 2.5 liters of juice into three liter jar. Add half a glass of sugar, a handful of raisins, a handful of coffee beans (they can be fried a little) and a couple of crusts of Borodino bread. We put a rubber glove on top. And after a couple of days, when the glove says: “Hello everyone,” we filter this drink and put it in the refrigerator. Wait two days and you can drink!

How to make birch kvass with yeast and orange

We love this drink recipe with the whole family.

Take:

• Birch sap – 2.5 liters.
• Orange.
• Live yeast – 10 gr.
• Sugar.

Pour 2.5 liters of juice into a three-liter jar, add 1 chopped orange, 1 glass of sugar. Then 10 gr. grind the yeast with a small amount sugar and carefully pour into the jar. You can add mint and lemon balm. On the second day, when the kvass has fermented, strain and bottle it, adding a couple of raisins to each. Place in the refrigerator.

Kvass with birch sap and barley - a successful recipe

Barley is an excellent substitute for yeast, the fermentation process is fast, the taste homemade drink will not let you down.

You will need:

• Juice – 3 liters.
• Barley - a glass.

How to make kvass with barley:

1. Clean the juice from dirty impurities and pour into a container.
2. Fry the barley grains in a dry frying pan, this will improve the taste of the birch drink - it will become soft and tender. Do not overcook, otherwise the kvass will become bitter.
3. Pour the grains into the juice (or place them in a gauze bag).
4. Leave in a warm place for 3-4 days, stirring the contents periodically.
5. After the specified time, strain the kvass and pour into bottles.

Recipe with rose hips and raisins

I bottle the juice, add a few raisins, dried rose hips, sugar (based on 2.5 liters - 3 tablespoons), and put it in the refrigerator.

Apple kvass with birch sap

Can be ready for summer apple kvass. To do this, pour dried fruit - dried apples with birch berries, seal tightly and put in the refrigerator. The drink will be ready in 2 months.

Recipe for kvass with yeast

I recently found interesting recipe kvass: the birch bark needs to be heated in a large saucepan to a temperature of 35 degrees. For 2.5 liters put 40 grams. fresh yeast. Place in a cool place for four days, then pour into jars and seal. The drink can be stored for six months.

Homemade kvass with birch sap and lemon

You can make a simple drink, which I called lemonade as a child. Cooking recipe: take 2.5 liters of birch, add half a glass of sugar, juice from 2 lemons (if you like it sour, you can use three). Mix well and leave for two hours. You can add a mint leaf and ice cubes.

Herbal recipe

Incredibly healthy herbal infusions on birch sap. You can use St. John's wort, raspberry and currant leaves, mint - each of the herbs will add its own aroma and medicinal properties.

• You can make infusions like this: Bring the birch tree to a boil, add 3 tbsp. spoons of herbs per liter of juice, close tightly and leave for 8-10 hours. Then we filter the infusion and store it in the refrigerator. You can add lemon and honey.

Juice syrup

You can make syrup from birch trees in an apartment. To prepare, boil the juice in a wide-bottomed saucepan until about 1/3 has evaporated. Then add fresh. Repeat the boiling process 2-4 times. Be sure to skim off the foam. The resulting syrup is filtered and stored in the refrigerator.

The benefits of birch kvass

A little about . If you are interested in more detailed information, follow the link and read.

1. Connoisseurs traditional medicine they will tell you that after a long winter the body is especially weakened, but nature generously took care and gave wonderful drink. The drink will increase the body's resistance to various infections and give vitality. The benefit of kvass is that with its help you cleanse the body of harmful substances.
2. The magic drink is useful for its general strengthening, vitamin, and blood purifying properties. It is indispensable for diseases with high temperature: colds, bronchitis, tuberculosis.
3. The action of birch grass largely coincides with medicinal properties birch buds. Juice is good for diseases gastrointestinal tract with low acidity, with peptic ulcer, chronic gastritis during exacerbation.
4. The beauty of women homemade kvass will also help: wipe your face for acne and other inflammatory skin problems.
5. Birch drink is successfully used for various metabolic disorders, joint diseases, gout, rheumatism, and arthritis. Excellent results are known when the juice is used externally. They treat eczema, lichen, diathesis, fungal diseases. Helps to cope with serious illnesses Birch buds, about the remedies prepared from them,
6. The juice can treat kidney diseases. It perfectly expels sand, destroys some types of stones, and is a good diuretic. Drink in the morning, on an empty stomach, 1 glass per dose.

Dear readers, you know proven recipes for making kvass from birch sap at home, tell us about them in the comments, don’t skimp. You will learn how to collect juice correctly from this amazingly interesting video.

To strengthen the immune system, many begin to collect Birch juice and do delicious kvass. Birch sap is not inferior to many vitamins; for this it is worth going to the forest to put up jars. Kvass made from birch sap is very rich in vitamins, which are very necessary for our body. Many people have known this drink since ancient times. They drink kvass from various wastes and toxins, cleanses the liver and digestive tract. Birch sap begins to be collected from the end of April to the end of May, but you need to be very careful in the forest, many are afraid of encephalitis ticks. There are a lot different recipes kvass Today we will look at the most famous ones.

Ingredients:

• Birch sap 8 - 10 liters;
• Sugar 500 gr;
• Dried raisins 500 gr;
• 1. Strain fresh birch sap from debris.
  2. Rinse the raisins in hot water
  3. Mix raisins with sugar and add birch sap. Stir until the sugar is completely dissolved.
  4. You need to pour it into jars, preferably 3-liter ones. We close it not with a lid, but with a thin cloth or take gauze.
  5. Keep the kvass for 2 days.
  6. Strain our finished kvass and enjoy.
  7.Can be stored for 4 months.

Fragrant kvass made from birch sap with honey and lemon

Ingredients:

• Birch sap 6-8 liters;
• Liquid honey 40 g;
• Lemon 3-4 pcs.; lemon acid 2h/l;
• Yeast (preferably live 50 g)

1. 1. Decant the birch sap from small debris.
   2. Squeeze lemon juice or dilute with 2 tsp citric acid.
   3. Add liquid honey.
   4. Dilute live yeast with water.
   5. Mix all ingredients.
   6. Pour everything into glass jars. The drink must be tightly covered with a cloth and kept for 3 days at room temperature.

Delicious kvass made from birch sap with black bread and coffee

Ingredients:

• Birch sap 2-3 liters;
• Black bread 3 crusts;
• Sugar 150 gr;
• Small raisins 50 gr;
• Coffee beans 50 gr

1. 1. Strain the birch sap.
   2. Roast coffee beans for 3-4 minutes.
   3. Pour in raisins hot water, rinse well. Dry the raisins.
   4. Place sugar, coffee, raisins in a three-liter jar and fill with juice.
   5.Instead of the lid, insert a rubber glove with a punctured hole into the jar.
   6. When the glove rises, the kvass begins to ferment. We wait 2 days for the rubber glove to return to its position.
   7. Put it in the refrigerator. You can drink it after 24 hours.

Dark kvass from birch sap with barley

Ingredients:

• Birch sap 3 liters;
• Dry yeast on the tip of a spoon.;
• Barley 3-4 tbsp;
• Crackers without seasoning 150 g;
• Sugar 3 tbsp;

Barley gives kvass not only aromatic taste, but also dark color kvass You can make okroshka from barley kvass in the summer.

1. 1. Pour the juice into enamel pan and reheat.
   2. Pour the juice into an enamel pan and heat it up.
   3. Fry the crackers in a frying pan without oil and place in the pan.
   4. Fry the barley too and put it in a saucepan.
   5. Stir with sugar until it dissolves.
   6. Cover with a lid and leave for 36 hours for the kvass to ferment. Place in the refrigerator.

How to deliciously prepare kvass from birch sap with oranges

Ingredients:

• Orange 1 piece;
• Birch sap 2 - 3 liters;
• Raisins 2 tsp;
• Yeast 10 g;
• Mint 3 leaves;

1. 1. Cut the oranges into slices.
   2. Grate the yeast with sugar.
   3. Add orange, yeast, sugar and birch sap to the jar.
   4. Pour into jars and add raisins. Keep in the refrigerator for 24 hours and the kvass is ready!

Sweet kvass made from birch sap with dried fruits without yeast

And more okroshkas. But I don’t know how to make kvass, svekrovkin is too complicated for me (it contains yeast, wheat decoction, etc.), but who is simple, from pieces of bread? Pliz, save me!

Discussion

Throw 2 teaspoons of yeast into a three-liter jar + one-fifth dry kvass + 4 tablespoons of sugar + warm
boiled water. After one and a half to two days, the starter is ready. Take two to four spoons of sourdough per three-liter jar + 150 grams of sugar by volume + a quarter of dry kvass + warm boiled water. Place all this in a warm place - after eight hours the kvass is ready. Honey. Less sugar+ another 4 hours and vigorous kvass. It is advisable to drain it and cool it.
And this is from pieces. Cut a loaf of rye bread into cubes and dry in the oven. It's better if the cubes are slightly scorched. Take 1/3 of the crackers, pour into a 3-liter bottle, add 3 full tablespoons of sugar, 20 raisins, 1/2 teaspoon of dry yeast (or 1 level teaspoon). Fill with plain cold boiled water, but not to the top (3 cm should not be enough to reach the throat). Tie the top with gauze and put it in the kitchen (not in the refrigerator) for 2 days. After two days, put it in the refrigerator for several hours so that fermentation stops and the bread sinks to the bottom. Then drain in a colander and add sugar to taste (about 2 tablespoons). Drain again.
A 3 liter bottle yields 2 liters of kvass.

Discussion

There is both a powder and a type of thick syrup

But it is different :))

There is kvass wort - a thick liquid substance in a vodka-type bottle. It is diluted with water, yeast, bread, sugar are added, and the whole mixture is infused. Yield: 5 liters. Some of my friends just dilute it with mineral water to taste (by the way, it’s not bad at all)

There is a concentrate kvass wort- in 0.5 liter jars, very thick, but enough for a much larger volume of kvass (we use it extremely rarely for some reason)

And there is also dry kvass - this is powder. I didn't buy it :)

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Juices and nectars (***) In summer, tomato, cherry, grapefruit, plum, cherry plum and dogwood juices help well. Acid irritates taste buds, abundant salivation begins - and it seems to us that it is not so hot around. Juices with pulp, as well as blended (mixed) juices, quench thirst much worse. However, they also contain fiber and fat-soluble vitamins, so they nutritional value higher. Secret. IN hot weather diluted juice is best. The fact is that isotonic drinks (close in concentration to blood plasma) are absorbed faster and bring relief. Not recommended. Juice prepared from dry end...
...In the 19th century, it turned out that this drink actually has bactericidal properties - cholera vibrios and typhoid bacilli die in it within 20 minutes. Real, classic kvass Thanks to the carbon dioxide and amino acids it contains, it is an excellent thirst quencher. It's filling. In addition, kvass belongs to the group of so-called fermented drinks, and therefore promotes faster digestion of food. Secret. With regular consumption, kvass improves the functioning of the nervous system. Not recommended. Drink carbonated kvass sold in bottles. Supplements food coloring, sweeteners, lemon, sorbino...

How to make homemade kvass for okroshka. Recipes: Moscow sour cabbage soup, rhubarb kvass, caraway kvass, lemon kvass, mint kvass, apple kvass, jellied soup, okroshka, radish with kvass in the Ural style.
...Leave it warm for 2-3 hours. When the dough will work, dilute it in 17 liters of boiling water, stir and let it settle. Carefully pour the infused clear wort into another container, mix with honey, add 1/2 cup of yeast starter and leave to ferment. When the wort has fermented, pour the young kvass into bottles and seal them by tying the corks with wire. We keep the bottles in a warm place for as long as possible - the kvass should ferment - and in the cold. In 3 days the kvass will be ready. By the way, the remaining grounds can be poured with boiling water again and insisted a second time: there will still be kvass, although not as tasty. Yeast starter: Mix 1/2 stick of yeast with 1 cup of warm boiled water, 1 teaspoon...

Abroad, the mushroom is often called Kombucha mushroom. It also has many “folk” names - Manchurian, Japanese or sea ​​mushroom, some call it Kombucha mushroom...
...Consume carbohydrates with minerals, proteins with minerals, avoid starchy foods. Don't eat carbohydrates with proteins or fats, but don't become a fanatic. Any product contains proteins, fats, carbohydrates, and minerals. It's just a matter of their proportion, which needs to be monitored. You need to drink 2-3 liters a day of juice made from equal quantities of carrot, celery, spinach, and cucumber juices. At the same time, chew celery or zucchini. Tincture of buckthorn bark To prepare the infusion you will need the following collection: buckthorn bark - 5 parts, dandelion roots - 2 parts, field steelhead roots - 2 parts. Seven tablespoons of this mixture are poured into a liter of boiling water, boiled for half an hour, we...

Karelian cuisine: cooking of Russia. National cuisine

There may also be milk ear, and also ear from pickled fish. However, the latter is now rarely prepared, except in villages. The point is that, following traditional recipe, before the end of cooking (about five minutes), such an ear should be passed through a layer of birch charcoal - this will relieve the ear of bitterness and possible unpleasant odor. Agree, in urban conditions birch charcoal is not always at hand... Added to Karelian fish soup chicken eggs. In general, unlike Russian fish soup - transparent, Karelian fish soup is cloudy. After all, in addition to milk and eggs, it may also contain Icelandic moss, birch and pine buds, sourdough and rye flour. Fish main courses are mainly fish pies. They were baked in Russian ovens (they came to...
...The fish is gutted and washed well. Coarse salt is poured inside. The fish fits into wooden barrel or a tub with its backs down. Each row must be sprinkled with salt. Then cover the barrel with a lid. When the fish is juiced, place a weight on top and place the fish in a cool place. After standing like this all summer, the fish will become salty, but will begin to make bad smell. To avoid this, you can top it with nettles while salting. Kevätkala is considered good if the fish does not bend when held by the tail in a horizontal position. Caviar pancakes Ingredients: fresh fish roe, rye or oat flour,...

To begin with, let us inform you that synthetic vinegar was invented by the German scientist K. Hoffmann in 1898. However, this product, only natural, was known to the ancient Slavs.
...Vinegar is harmful to those who have weak intestines, with hepatitis, nephritis, exacerbation of gastritis, stomach and duodenal ulcers. Dining and vinegar — spicy seasonings, irritating the digestive organs, they overload the pancreas, liver, and kidneys. Honey vinegar 1 liter of Jerusalem artichoke juice, 100 g of honey, 500 g of grapes or red currants. Wash the Jerusalem artichoke, pour boiling water over it, and squeeze out the juice. Dissolve honey in the juice, pour the mixture into a jar with berries, cover with gauze and place in a warm, dark place to ferment. After 2 months, pour the liquid into bottles and store at room temperature. Plum vinegar 1.5 kg plums, 4 bell peppers, garlic, a few peas...